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Showing posts from August, 2013

Aloo Bharta ( Orissa Style Mashed Potato)

As a kid one thing that made me go gaga was aloo bharta with rice. My Grandma makes the best aloo bharta ever. Every year we would go to our village for the summers and among all the running around, swings and swims in the family pond one thing that I miss the most is my grandma's aloo bharta. Its like the ultimate comfort food.  There is actually not much to the recipe but still it just makes me feel loved and cared.
Ingredients: Potatoes: 2 large boiled with the skinGreen chillies: 2-3 chopped finelyDry Red Chillies: 2 choppedOnion:1 large choppedMustard Seeds: 1/2 tspoil: 1 tea spoonSalt to taste Procedure: Peel the skin of the potatoes and mash well with no lumps. Take the oil in a pan and heat well.traditionally mustard oil is used but Tanmaya does not like the taste of it so I use normal vegetable oil. You can always use mustard oil, it will for sure enhance the taste. Add the mustard seeds and red chillies, as the mustard seeds stop spluttering add the green chillies and onions wit…

Janhi Aloo Bhaja

Janhi aloo bhaja is another common preparation using Ridge gourd and is relished with rice as with chapati.

Ingredients : Janhi (Ridge Gourd): 2 large Scraped and cut into large chunksAloo (Potato): 1 big cut in lengthwiseOnion: 1 small Finely slicedGreen chillies: 2Dry red Chilli: 1Panch Phutan: 1 tspTurmeric powder: 1/2 tsp Coriander powder: 1 tspOil: 2 tspSalt to tasteProcedure :
Heat oil in a pan.  Add panch phutan and dry red chilli, when it start to splutter add sliced onion and green chillies to it. Fry for a while till onion will translucent.  Now add the vegetables;  ridge gourd and potato pieces and fry.  Add haldi powder and salt as per your taste and mix well.  Stir fry the vegetables for 5 minutes.  Cover it with a lid. After 5-7 minutes, sprinkle the roasted dhania powder and mix it well.  Then saute the bhaja till ridge gourd turns soft and brown in colour. 
Switch off the flame and serve with any rice or roti and enjoy. Till Then Happy Blogging Rakhee

Vermicelli Upma

Vermicelli is a kind of pasta that is made with whole wheat. It is thin and broken into small pieces. It is used to make seviya as well as upma. My friend Shanta uses it as chowmein. Vermicelli Upma is a great idea for breakfast as well as snack.

Ingredient: Vermicelli: 1cupHot Water: 2 cupOnion: 1 medium thinly slicedGreen Chilli: 2 finely choppedCarrot: 1 medium cut into small piecesPotato: 1 medium cut into small piecesGreen Peas: 1/4 cupCauliflower: few florets cut into smaller piecesSalt to tasteMustard Seed: 1tbspCurry Leaves : 4-5Oil: 2 tbspChanna Dal: 2 tbspPeanut: 1/4 cupSugar: 1/2 tspProcedure: Roast the vermicelli with 1/2 tbsp of oil till it turns light golden brown in color. Remove from heat. In the same pan heat rest of the oil. Add the mustard seeds and the channa dal to it. Once the mustard seeds have cracked add the curry leaves and green chillies. Add the chopped onions and fry till till transparent. Add rest of the vegetables to the pan. Add salt to taste and let it cook til…

Semiya (Vermicelli Kheer)

Eid is a an important religious holiday celebrated by Muslims worldwide that marks the end of Ramadan, the Islamic holy month of fasting . For me and many like me it means delicious muglai food and mouth watering Sewai or as we call it Semiya. My semiya is no where near to the way it is prepared in traditional muglai procedure but its what I have had all my life and learned. Hopefully someday I would learn the real muglai procedure and sucessfully prepare it. But it then here is my recipe for Semiya.
Ingredients: Semiya ( Vermicelli) : 1 cupMilk: 2 cupsSugar: 1/2 cup adjust as per tasteGhee: 4 tbspDry fruits: a handfull ( cashew, kishmish (resigns) )Cardamon : 2 crushedSaffron: few strandsSalt : a pinch Procedure: In a pot heas 1 tbsp of ghee and fry the dry fruits in it till the kishmish is puffed up. Don't do it on high heat else the ghee will burn and there by leaving a burning smell in the dry fruit. Remove the fried cashew and kishmish in a plate and heat rest of the ghee in the sa…

Kadhai Paneer

Its been some time since my last post but I am finally here. Paneer is a quick and easy paneer dish for special occasions. Is delicious to eat and look at and is easy to make.
Ingredients: Paneer: 1 cup cubedBell Pepper: 1 cubed (I used only green pepper, but if you want and have red and yellow peppers use some of each)Onion: 1 large cubedTomato: 1 medium cubedGreen Chilli: 4 Slit ( adjust per your taste and hotness of the chilli you are using)Ginger: Grated 1 tbsp Turmeric Powder: 1 tspRed Chilli Powder: 2 tbspKastoori Methi: 1 tbspCoriander Powder: 1 tbspGaram Masala: 1 tspCoriander Leaves: finely chopped for garnishingSalt: to tasteOil: 1 tbsp
Procedure: In a pan heat oil and add the grated ginger and fry quickly. Add 3/4th of the onion cubes with a pinch of salt and cook till the onions are transparent. Add the tomatoes, turmeric powder, red chilli powder, coriander powder garam masala and salt to taste. Mix well, cover and cook till the tomato is mushy. Add the kasturi methi crushed bet…